Method for improving flour dough
CA 1329047 C · Owner: Haarasilta, Sampsa · Inventors: Haarasilta, Sampsa; Scott, Don; Vaisanen, Seppo
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
This invention relates to a method for improving the rheological properties of a flour dough which comprises combining flour, yeast, water and an effective amount of an enzyme preparation comprising sulfhydryl oxidase and glucose oxidase and mixing said ingredients to form a suitable baking dough. The invention results in stronger doughs with improved rheological properties as well as a final baked product with improved texture.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted May 3, 1994. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended May 3, 2011.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.